Fish soup, croutons and rouille
Ingredients
For
8
personnes
For the soup:
- 2 kg of assorted fish ((scorpionfish, sea bream, red mullet, gurnard, cod, sea bass, redfish, saithe))
- 2 carrots
- 1 leek
- 1 fennel bulb
- 2 onions
- 3 tablespoons of full-flavoured olive oil
- 3 tomatoes
- 2 garlic cloves, with the germ removed
- 1 bouquet garni (bay leaf, thyme, etc.)
- 1 pinch of saffron
- 3 litres of hot water
- Salt, pepper
For rust:
- 4 garlic cloves, with the germ removed
- 1 teaspoon of paprika
- 1/2 teaspoon of Espelette pepper
- 1/2 teaspoon of saffron
- 1 slice of bread (the crumb)
- 1 egg yolk
- 25 cl of mild-flavoured olive oil
For the department
- A few slices of bread (to make croutons)
- Grey prawns
- Grated cheese (optional)
Tip
Creamy and fragrant, this soup is delicious!
Instructions
Prepare the soup:
- Gut the fish and cut them into large pieces. Wash the carrots, leek and fennel, and dice them finely, along with the onions. Fry these vegetables gently in olive oil.
- Add the fish, cook for a few minutes and set aside a few nice pieces (the best-looking ones) to garnish the soup.
- Wash and chop the tomatoes into small pieces, add them to the saucepan and season with garlic, the bouquet garni, saffron, salt and pepper. Cover with hot water, bring to the boil and cook for 45 minutes.
- Once the bones have been removed, pass the soup through a food mill, then leave it to simmer with the reserved pieces of fish and some grey shrimps.
Prepare the rouille:
- +In a mortar, crush the garlic with the spices, then add the breadcrumbs (soaked in the soup and squeezed dry) and the egg yolk. Pour in the olive oil a little at a time and whisk until it resembles mayonnaise.
- In a frying pan, fry the croutons in olive oil until golden brown.
- Serve your fish soup piping hot with croutons, rouille and cheese.
Tip
Creamy and fragrant, this soup is delicious!
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